Makes 1 medium-sized loaf

260g cake flour
2 tsp baking powder
1 tsp ground cinnamon
¾ tsp salt
½ tsp mixed spice
2 medium JAZZ™ apples, cored but skin left on, coarsely grated (enough to fill one cup)
75g white sugar
75g brown sugar
100ml full cream, plain yoghurt
60ml vegetable oil
60ml tahini
2 large eggs
1 tsp vanilla extract
finely grated zest of 1 lemon
white sesame seeds to garnish


  1. Preheat the oven to 180 degrees C.
  2. Grease and line a 22 x 12cm loaf tin.
  3. Mix the flour, baking powder, spices, and salt together.
  4. Add the grated apple and mix to combine.
  5. Whisk together the sugars, yoghurt, oil, tahini, eggs, vanilla, and zest.
  6. Fold the dry ingredients into the wet until just combined.
  7. Pour into the greased loaf tin, smooth the top and sprinkle some sesame seeds to decorate.
  8. Bake until a toothpick inserted into the center comes out clean, about 60 – 70 minutes (a handy tip is to closely listen to the bread if it is still sizzling, pop back in the oven for another 5 minutes or so).
  9. Place on a cooling rack to cool for 15 minutes.
  10. Remove the loaf from the tin and let it cool down completely.
  11. Enjoy on the day of baking or store in an airtight container as the bread is delicious on the day.

Serve with a spread of nut butter, sliced JAZZ™ apples, and a sprinkle of sprouts for a healthier, delicious snack.

Created by: Hein van Tonder